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Creamy Corn Chowder with Cilantro Cream

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 servings


For Soup

  • 1 Tbsp. Extra virgin olive oil
  • 1 Large onion chopped
  • 1 Large red bell pepper chopped
  • Salt and pepper
  • 4 cups Chicken broth
  • 1 Large yellow potato peeled and diced
  • 2 Fresh or frozen corn kernels
  • 1/2 tsp. Hot sauce
  • 2 cups Milk or half-and-half

For Cilantro Cream

  • 1/2 cup Southwest ranch veggie dip
  • 1/4 cup Sour cream
  • 1/4 cup Finely chopped cilantro leaves


For Soup

  1. Heat oil in soup pot or Dutch oven; add onion, red bell pepper, salt and pepper and cook over medium-high heat for 8 to10 minutes or until vegetables are tender. 

  2. Add broth, potato, corn and hot sauce; bring to boil, cover and reduce heat to simmer for about 20 minutes or until potato pieces are tender.

  3. Transfer 1 cup of soup to blender, add 1 cup milk and pulse until blended. 

  4. Add back to pot and repeat with 1 more cup of soup and remaining milk. Season with salt and pepper as needed. Re-heat gently over low heat.

For Cilantro Cream

  1. Whisk together southwest ranch veggie dip, sour cream and cilantro in a small bowl.

  2. Ladle hot soup into shallow bowls. Top soup with dollops of cilantro cream and swirl with a knife to distribute cream. Serve immediately.

Recipe Notes

Recipe furnished by Marzetti